Smokin-It User Forum!
Recipes => Poultry => Topic started by: Newsmoke on July 05, 2022, 06:00:23 PM
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Smoked two chicken halves. Chicken was fine, but ended up with a black bark crust. Maybe it was the mustard and rub combo. ?
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Also early in smoke I had what I call a smoke explosion. Lots of smoke out the hole and door. Only lasted a few seconds. Maybe too much wood chunks.
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Belching is caused by the wood gasses combusting in box. Do you have charcoal left over in wood box or only ashes.
The one time I had a black skin was when I used too much wood and ti caught on fire.
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Yes I did have leftover wood chunks. Probably too much wood.
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I don't think the belch charred the skin. Most likely it was a combination of rub and smoke.
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I agree with Old Sarge -- the combustion issue usually happens in the first heating cycle and my guess is that the fire is extinguished quickly with the strong exhale of smoke. When I have experienced this, the belch occurs and then I return to normal smoke - always on the first heating cycle. Did you have the chickens too close to the wood box (I try not to use the lowest rack)? I don't know how much wood you used, but my bet would be the rub mixture.